Einkorn Pancakes
These pancakes are incredible in every way. And they’re the easiest to make.
Ingredients
- 3/4 cup einkorn whole-wheat flour (or regular whole-wheat flour)
- 1/4 cup + 2 tbsp all-purpose flour
- 1/4 tsp salt
- 2 tsp baking powder
- 1/4 tsp baking soda
- 1 1/2 tbsp coconut sugar (or regular sugar)
- 1 tbsp melted butter
- 1/4 tsp vanilla extract
- 1 tsp apple cider vinegar
- 1 cup milk (dairy-free or regular)
Instructions
- In a large mixing bowl, combine all of the dry ingredients (flour - sugar).Add in the wet ingredients (butter - milk). Combine just until the batter is mostly smooth. Some smallish lumps will remain.
- To a greased frying pan on low-medium heat, add about 1/4 cup or so of the batter (should make around six).Use a spoon to form the batter into a circle. Don’t spread it out too much, or the pancakes will be flatter and not as thick and fluffy.
- Cook on the first side for 2 minutes, and then flip the pancake over and cook for 1/2 - 1 minute extra. The pancakes should be fairly browned. Top with your favorite pancake toppings and enjoy!*Just a suggestion: If you’re not serving the pancakes right away, you can keep the cooked pancakes warm in the oven (180 - 200 degrees) while you’re finishing up the rest of the batch.Just place the pancakes on a large sheet pan lined with foil (for easier cleanup). And cover the top of the pancakes loosely with foil to prevent them from over baking or drying out. This is what I always do when making pancakes*